{Recipe Recap} Butterscotch Bars

Good morning and happy Monday!  Hope you all had a great weekend and, to the dads out there, a wonderful Father’s Day.  In case you’re wondering, Morgan and Monte didn’t get the McHusband anything, but he did get the dinner he requested – Crockpot Beer Barbecue Chicken.  I made it with a new barbecue sauce we’re liking – Guy Fieri’s Bourbon Brown Sugar Sauce.  It’s tasty, and we’re not the only ones who like it.  Patio Daddio says:

Bourbon Brown Sugar Barbeque Sauce
Chef Guy’s sweet, sticky Bourbon Brown Sugar BBQ Sauce rocks on just about anything. Smoky bourbon, sweet brown sugar and a hint of spicy black pepper create off-the-hook flavor that’s a perfect complement to everything from beef to chicken, pork and seafood.

But enough about our dinner.  It’s Monday, you deserve some regular sugar baked into a treat.

(I apologize in advance for the bad pictures.  I wasn’t going to take any but these bars were so good I knew I had to share so I snapped these real quick in the kitchen at night.)

These were very simple to make.  The hardest part was melting the butterscotch chips and sweetened condensed milk together.

The recipe called for 3/4 of a cup of sweetened condensed milk, which is roughly 3/4 of the can.  So I used the whole can and instead of 1 cup of butterscotch chips, I used the whole bag, which amount to just less than 2 cups.

The recipe calls for 3 cups of the oat mixture for the bottom layer, but I felt like that wasn’t enough/left too much for the topping.  I used 4 cups on the bottom and wouldn’t recommend using any less.

 

You could make these with chocolate chips or peanut butter chips if you weren’t a fan of butterscotch.  In fact, I’ve made some bars where the fudge layer is chocolate chips and sweetened condensed milk.  Such a wonderful combination.

These were very sweet thanks to the butterscotch, but the oats help to temper that.  They also help assuage some of the guilt you’ll feel eating the second bar after you realize you really want more once you’ve finished the first.

Hope your week’s off to a good start!

{Recipe adapted from here, and it turns out it was originally a Cooking Light recipe}